Vanilla icecream is good! Cheese, hmmm. It depends- stilton goes really, re3ally well with fruit (try it with pears, OMG), but I'm not sure about it with pie. The texture - and often a certain sharpness underlying the sweetness - of fruit is what goes well with cheese. Too much sweetness, and a pie-texture, perhaps not.
How about Greek yoghurt? The texture of thickly whipped cream or softened but not melted icecream, a little of the sharpness of the cheese. (BTW, I am assuming you mean a blue cheese, as its flavour and consistency mixes well with fruit. Cheddar is perhaps too firm to go with a sweet dessert, though it could come after).
I'm pretty sure my grandfather used to eat cheddar with his apple pie. And the internet turns up lots of hits as far as cheese with apple pie, mostly cheddar, camebert or american. (I can't see that last. :P) Often people cook it right in, which was what I was considering doing. Hawk thought that sounded good, because, like me, he inherited the liking of cheddar with apple pie, but Eor thinks we're crazy.
Seriously, though, I think that would perhaps not be the best as a dessert, though a mainly cheese pie with apple highlights could make a good main course. I think (personally!) that the texture of melted cheese, especially cheddar, would be wrong for an apple pie. (It occurs to me - what sort of pie are we talking here? One with the apple cooked down to a smooth(ish) consistency, or a French style, with the apple slices still holding their shape?) If eating cheddar with a dessert pie, I'd go for as sharp as possible - American cheese is a bit mild for that to my taste, though something like Monterey Jack can be fairly sharp, can't it?
Do you like Stilton? It really is awesome with fruit (as is sharp cheddar - my dad used to eat slices of pear and cheddar as a delicious snack, till he was told to cut down on fats. Then it became a very occasional and longed for treat!) - camembert's texture is wrong, I think, and brie is too mild. Wensleydale's mild, but the texture is great with fruit, as is Cheshire. Damn, I love cheese. I wish it loved me! (Had a great Stilton/pear/rocket salad at Connotations - poor enigel said of it, "This cheese has a rather strong personality!")
Now I have cheese on the brain, and not a smidgen in the house. Probably just as well . . .
How can you survive with no cheese in the house?? I'd probably starve to death. (*is making a garlic and black pepper cheese sauce to put over roast beef and mashed potatoes*)
I was surprised at how much I actually did enjoy Stilton, though, because until I went to England last year I had religiously avoided all blue cheeses. I think I only tried it because I was being all 'of course I'm manly enough to try this' in competition with Cyberquail's boyfriend, because I do have an unfortunate competitive streak sometimes. But it was good! And I can see it being good with fruit, it would stand up to it. But when I came home and bought some and ate it before bed it gave me really WEIRD dreams - I don't think I'll do that again.
I really want to try all the Wensleydales with fruits mixed in, that intrigued me, but I couldn't get anyone else to say they would help me eat it. We ate a LOT of cheese last year in Skipton, it was our fallback position for... well, most meals, whenever we didn't feel like cooking, and Wensleydale was the favorite. :)
I guess American apple pie is generally of more the French style - in fact people are proud of how big the chunks of apple can be. I haven't even cut the one I made last night to see how it cooked down, though; I purposely cut the slices a little thin, just to do something a little different than the apple crisp we've been having, lately.
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How about Greek yoghurt? The texture of thickly whipped cream or softened but not melted icecream, a little of the sharpness of the cheese. (BTW, I am assuming you mean a blue cheese, as its flavour and consistency mixes well with fruit. Cheddar is perhaps too firm to go with a sweet dessert, though it could come after).
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Greek yogurt sounds good to me, though. :)
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Seriously, though, I think that would perhaps not be the best as a dessert, though a mainly cheese pie with apple highlights could make a good main course. I think (personally!) that the texture of melted cheese, especially cheddar, would be wrong for an apple pie. (It occurs to me - what sort of pie are we talking here? One with the apple cooked down to a smooth(ish) consistency, or a French style, with the apple slices still holding their shape?) If eating cheddar with a dessert pie, I'd go for as sharp as possible - American cheese is a bit mild for that to my taste, though something like Monterey Jack can be fairly sharp, can't it?
Do you like Stilton? It really is awesome with fruit (as is sharp cheddar - my dad used to eat slices of pear and cheddar as a delicious snack, till he was told to cut down on fats. Then it became a very occasional and longed for treat!) - camembert's texture is wrong, I think, and brie is too mild. Wensleydale's mild, but the texture is great with fruit, as is Cheshire. Damn, I love cheese. I wish it loved me! (Had a great Stilton/pear/rocket salad at Connotations - poor
Now I have cheese on the brain, and not a smidgen in the house. Probably just as well . . .
From:
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I was surprised at how much I actually did enjoy Stilton, though, because until I went to England last year I had religiously avoided all blue cheeses. I think I only tried it because I was being all 'of course I'm manly enough to try this' in competition with Cyberquail's boyfriend, because I do have an unfortunate competitive streak sometimes. But it was good! And I can see it being good with fruit, it would stand up to it. But when I came home and bought some and ate it before bed it gave me really WEIRD dreams - I don't think I'll do that again.
I really want to try all the Wensleydales with fruits mixed in, that intrigued me, but I couldn't get anyone else to say they would help me eat it. We ate a LOT of cheese last year in Skipton, it was our fallback position for... well, most meals, whenever we didn't feel like cooking, and Wensleydale was the favorite. :)
I guess American apple pie is generally of more the French style - in fact people are proud of how big the chunks of apple can be. I haven't even cut the one I made last night to see how it cooked down, though; I purposely cut the slices a little thin, just to do something a little different than the apple crisp we've been having, lately.